This recipe for Baked Feta Eggs started as a quick weekend experiment when I wanted something bright, savory, and effortless to serve friends on a slow Sunday morning. I discovered the combination of tangy, slightly salty feta with roasted cherry tomatoes and runny eggs during a backyard brunch a few summers ago. The first time I served it, everyone fought over the last bite — the creamy feta caramelized at the edges while the tomatoes blistered and released sweet juices that mingled with the olive oil and herbs. The contrast of textures — soft feta, bursting tomatoes, and glossy egg yolks — is what makes this dish unforgettable.

What makes this version special is the balance of simplicity and technique: minimal prep, but a few oven tricks yield layers of flavor that taste like you spent all morning in the kitchen. I usually make it in a shallow ovenproof dish so each forkful includes a bit of every component. It’s versatile enough to be a light lunch, an easy side for family-style dinners, or the centerpiece of a relaxed brunch. I often pair it with toasted sourdough or warm pita, and it stores and reheats well for weekday leftovers. Every time I make it, someone asks for the recipe — and I’m always happy to share.

Ingredients

• Feta (8 oz block): Use a good-quality sheep’s or sheep-goat blend for creaminess and tang. Brands like Dodoni or Athenos work well. A block (not crumbled) melts better and gives a richer texture.
• Cherry tomatoes (approx. 2 cups): Choose ripe, firm tomatoes; sweet cherry or grape tomatoes blister beautifully and release concentrated juices when roasted.
• Large eggs (4): Use fresh eggs for best texture — fresh whites set more firmly and yolks hold shape when baked.
• Olive oil (2 tbsp): Extra virgin olive oil adds fruitiness; reserve a little for finishing to layer fresh flavor.
• Garlic (1 clove): Finely minced or thinly sliced to infuse the oil without overpowering the feta.
• Dried oregano (1 tsp) and red pepper flakes (optional 1/4 tsp): Dried oregano gives Mediterranean warmth; red pepper flakes add a subtle kick if desired.
• Salt and black pepper: Season the tomato-feta base lightly; feta is salty, so taste before adding more salt.
• Fresh basil or parsley (small handful): Bright herb for finishing to add freshness and color.
• Optional for serving — crusty bread or pita: Toasted slices to scoop the warm mixture; sourdough or a chewy pita complements the tangy feta.

Instructions

Preheat and prepare: Preheat your oven to 400 degrees F. Choose a shallow ovenproof dish about 9 inches round or similar capacity so the feta and tomatoes bake evenly. Lightly brush the dish with 1 teaspoon of olive oil to prevent sticking. Arrange the tomato base: Toss the cherry tomatoes with 1 tablespoon olive oil, minced garlic, dried oregano, and a pinch of black pepper. Spread them in an even layer in the prepared dish. Scatter the tomatoes so they touch the dish bottom — this promotes even blistering. Add the feta: Place the 8-ounce block of feta in the center of the tomato bed. Drizzle 1 teaspoon of olive oil over the cheese and sprinkle a few red pepper flakes if you like heat. The feta will soften and slightly brown around the edges as it bakes. Roast until blistered: Roast in the preheated oven for about 12–15 minutes, until tomatoes are blistered and the feta looks softened. You want juices pooling but not completely reduced — they’ll mingle with the eggs later. Add the eggs: Remove the dish and make four shallow wells in the tomato-feta mixture with the back of a spoon. Crack one egg into each well, keeping yolks intact. Return to the oven and bake 6–10 minutes depending on desired yolk doneness: 6–7 minutes for runny yolks, 9–10 minutes for a more set yolk. Keep an eye through the oven window — whites should be set but not rubbery. Finish and garnish: Once eggs are cooked to your liking, remove the dish, sprinkle chopped fresh basil or parsley, and drizzle a little extra virgin olive oil for brightness. Serve immediately with toasted bread to scoop the mixture.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. Because the eggs change texture when cold, I often separate the tomato-feta base from the eggs if I know I’ll reheat it: remove any yolks that have been broken and store the sauce in one container and any extra eggs in another. Reheat gently in a small ovenproof dish at 350 degrees F for 8–10 minutes, or microwave on medium power in short bursts, stirring once to redistribute juices. For best texture, reheat only until warmed through and add a fresh sprinkle of herbs and a drizzle of olive oil just before serving.

Ingredient Substitutions

If you don’t have block feta, crumble 8 ounces of feta and pack it tightly in the center of the dish; it won’t make the same block-like presentation but will still become creamy. For a lower-sodium option, use reduced-sodium cheese or substitute a soft goat cheese (chevre) for a milder tang. You can swap cherry tomatoes for a mix of halved roma tomatoes and roasted bell peppers for a sweeter profile. For a dairy-free or vegan variation, replace feta with a firm tofu marinated in lemon and olive oil and finish with a pinch of nutritional yeast for savory depth, though the melting behavior will differ.

Serving Suggestions

Serve directly from the baking dish with slices of toasted sourdough, warm pita, or grilled baguette. A simple green salad dressed with lemon and olive oil balances the richness, while olives and lightly pickled red onions on the side enhance the Mediterranean profile. For brunch, add roasted baby potatoes tossed with rosemary or serve alongside a platter of fresh fruit to cut through the saltiness. Garnish with flaky sea salt and a scattering of microgreens for a pretty finish when entertaining.

Cultural Background

The interplay of feta, tomatoes, and olive oil reflects Mediterranean influences, particularly Greek cuisine where baked cheese paired with tomatoes and herbs is common. This modern baked-egg version riffs on classic Mediterranean flavors — the salty, briny character of feta, sun-ripened tomatoes, and robust olive oil — combined into a comforting baked dish. While not a traditional regional staple, it channels the simplicity and ingredient-forward philosophy of seaside cooking where high-quality cheese and produce are central.

Seasonal Adaptations

In summer, use heirloom cherry tomatoes and add a handful of freshly chopped basil when the dish comes out of the oven. In winter, swap fresh tomatoes for a can of quality whole tomatoes, drained and lightly crushed, and stir in a splash of balsamic to deepen the flavor. For autumn, roast in additional root vegetables — thinly sliced small potatoes or fennel — before adding the feta to make the dish heartier for cooler weather.

Meal Prep Tips

To streamline busy mornings, prepare the tomato-feta base up to two days ahead: assemble and roast the tomatoes with the feta, cool, and cover. When you’re ready to eat, reheat gently, create wells, and bake with fresh eggs for just 6–8 minutes. Pack warm slices of toasted bread separately to maintain crunch. For portable lunches, scoop the warmed mixture into insulated containers and bring a side of toasted bread for assembly at the table.

This simple dish is one of my go-to ways to turn modest ingredients into a memorable meal. I hope you enjoy the joyful contrast of tangy cheese, sweet roasted tomatoes, and perfectly baked eggs as much as my friends and family do — and make it your own with the variations suggested above.